Most helpful positive review
.Love this recipe....BUT...7 ounces of pasta would barely feed 2 people in my family (we're German i.e. big eaters) Plus that seemes like a lot of sauce for the ammount of pasta.. So I upped the butter to a 1/2 cup and left everything else the same and used a 1 pound box of macaroni. It was PERFECT!!Read More
Most helpful critical review
I've never made macaroni and cheese from scratch before, so I was excited to try it out. I was looking for a recipe that had ingredients I'd readily have on hand. No specialty cheeses. I really like the bread crumb topping. The actual mac and cheese was a little too cream cheese flavored for me. I like rich, flavorful foods and the cream cheese made it too bland for me. I'm going to keep looking around for other recipes, but if I do make this again, I'll down the cream cheese to 6oz and up the cheddar to 2 & 1/2 to 3 cups. Also, when I made this, instead of putting parsley (which I'm not fond of) in with the bread crumbs I put garlic salt and paprika. Yum!Read More
.Love this recipe....BUT...7 ounces of pasta would barely feed 2 people in my family (we're German i.e. big eaters) Plus that seemes like a lot of sauce for the ammount of pasta.. So I upped the butter to a 1/2 cup and left everything else the same and used a 1 pound box of macaroni. It was PERFECT!!
I've never made macaroni and cheese from scratch before, so I was excited to try it out. I was looking for a recipe that had ingredients I'd readily have on hand. No specialty cheeses. I really like the bread crumb topping. The actual mac and cheese was a little too cream cheese flavored for me. I like rich, flavorful foods and the cream cheese made it too bland for me. I'm going to keep looking around for other recipes, but if I do make this again, I'll down the cream cheese to 6oz and up the cheddar to 2 & 1/2 to 3 cups. Also, when I made this, instead of putting parsley (which I'm not fond of) in with the bread crumbs I put garlic salt and paprika. Yum!
This is the very first time that I am sorry that I followed the advice of others. So many other reviewers said that they halved the cream cheese because it was too strong of a flavor. I purposely chose this recipe because I like cream cheese. But after reading all the reviews, I was afraid to use the full amount of cream cheese called for. Although this mac & cheese came out very good, it wasn't at all special. It tasted just like every other mac & cheese. I couldn't taste one iota of cream cheese. Next time I'm going to use the full amount called for.
I love macaroni and cheese so I had to try this. I'm not too crazy about cream cheese and was a little concerned about others complaining of an overpowering cream cheese flavor, so I substituted 8 ozs of sour cream, which is what I normally use in my mac and cheese. I also added about 4 more ounces of shredded cheddar cheese. This recipe turned out creamy, cheesy and delicious.
WOW, this was great! My fiance loved it and ate leftovers 3 days in a row! I did saute a little garlic and onion then added a dash of Red Hot (or tabasco) to spice it up a little. It was great and I will make it often.
I was not impressed with this macaroni and cheese. I followed the recipe but it was VERY bland. I won't make this one again.
A++++ Loved this recipe! I did 1/2 the amount of cream cheese and add an extra cup of (sharp) cheddar. It was very creamy and cheesy!
My very first time making a homemade Mac n Cheese and everyone JUST LOVED it! Very creamy! I did use 1 full pound of noodles and added a cup of white cheddar and a cup of monterey jack in addition to the regular cheddar. I also added finely chopped BACON! Best Mac n Cheese ever if you like it creamy!
Besides using Ritz crackers instead of breadcrumbs, I followed this exact recipe and I loved it! I do prefer a creamier mac & cheese though. The fiance requested that I put in more cheddar next time. I might play around with white cheddar next time also.
Delicious stomach stuffing meal. My husband didn't love it. He thought it was too thick. There wasn't a ton of flavor to it, but, to me, it was thick and hearty. Very home cooked feel. I added diced deli ham to the mix to add some protein to it. I would make it again for sure.
I am a huge mac and cheese lover and make different recipes depending on what I'm in the mood for and how it will be served. For example, as far as flavor goes, my favorite is Down Home Macaroni and Cheese from this website (with more cheddar and not baked), but it doesn't reheat that great. I was looking for a baked mac and cheese recipe that is creamy and reheats well. This one is definitely it! I made a few changes, such as using 8 ounces of macaroni instead of 7, adding 1/2 t more salt and and extra cup of cheddar, using 1 1/2 teaspoon dijon (more would have been overpowering), and sprinkling the top with more cheddar and buttered, crushed cornflake crumbs because we like them much more than bread crumbs. I love my mac and cheese to be really cheesy though so the extra cheese isn't necessary if you don't love it. If you want a creamy mac and cheese (which can be difficult to attain with baked recipes), you need to leave the pasta amount as written. It will look excessively saucy before you bake it, but after baking the noodles will have absorbed some of the sauce and it will be perfect. We ate the last of the leftovers tonight, 5 days later, and it's still nice and creamy! Love this recipe!
My family really liked this with additions!!! After reading the reviews, many stated this was a bit dry. I added 1/2 cup of cheese con queso dip with japelenos and 1/4 cup of sour cream. Will definitely make again.
We have just finished eating this for dinner and nobody really thought it was anything special. I sauteed a small onion and 2 cloves of garlic for a little more flavour and kept everything else pretty much the same. I didn't add all of the bread crumb mix as it was a lot, maybe only added 1/3 cup...it was OK, tasted like it was missing a spice. Not 100% sure if I would make this again?! ...Oh, 7 ounces of pasta is no where near enough pasta for the amount of sauce, so I cooked 2 1/2 cups of dry pasta which seemed to be a perfect amount for the sauce made.
I had been looking high and low for a Macaroni and Cheese recipe, and had yet to find a good one, until I found this one. I decided to try it since the ingredients included cream cheese, that's what did it for me! The cream cheese makes a whole world of difference in the taste of the macaroni. I will definitely use this recipe from now on!
This was good but not the best. I liked the addition of the cream cheese. I used crushed buttery crackers in the topping instead of bread crumbs and sharp cheddar. I might make it again. Thanks!!
This was a big hit in our home. I tweaked it in the following ways: I used 1.5 cups 2% milk and .5 cup heavy cream. I used 4 oz. cream cheese and 3 cups of cheddar cheese, plus a half a block of white sharp cheddar. I left out the breadcrumb mixture all together. I will definitely make this again. Thanks VPattison for sharing.
I LOVE mac n' cheese and my husband HATES mac n' cheese. I am only picky in that I don't like it grainy and I don't like it with Velveeta. This recipe was easy to make (minimal mess!!) and it was g-o-o-d. All 4 of our kids at it and loved it (even after the disappointment that it wasn't coming out of a blue box.) The biggest shocker was that my husband raved about it all through dinner - only pausing to take seconds and thirds. Definitely a keeper!!!!!!!
As certified macaroni masters, we give this dish a solid A+! We've been married for 47 years and all we eat is macaroni EVERYDAY! we even macaroni dog food to our poodle Henry! normally my wife cooks boring easy mac, but together we created this macaroni masterpiece! We were seeing a marriage counselor, but after eating macaroni this good all our problems are solved! ;) EAT MOR MACARONEEEE
This was wonderful! I made a few changes because we wanted to try a jalapeno mac and cheese... we left out the dijon and added 1/2cup diced mild (jarred) jalapenos and a sprinkle of cayenne. SO GOOD! And the leftovers were even better after it had time to sit and have the flavors soaked in.
THIS RECIPE IS AWESOME! Every time I make it I get rave reviews. I don't understand why some people are having a hard time with it?? As far as the breadcrumbs I use the Vigo brand "Italian" bread crumbs...I do not bother with the fresh parsley because the Italian breadcrumbs add enough! Also I always use fat free milk and Neufchatel Cream Cheese...no one ever even notices. I will always continue to use this recipe because it is so delicious! -Sarah
This is yummy! I added some velveeta for my own taste...I love a lot of cheese. It was really rich and creamy and just what I wanted.
I agree with many other reviewers that this was on the bland side. When I reheated it I added some extra sharp cheddar and smoked gouda that helped alot....
I followed this recipe to the letter. It was so delicious! It's a bit rich but I will for sure make this again and again!
Great recipe! I eliminated the cream cheese only because I didn't have it on hand. Then I followed ChefNan's advice on adding a 1/2 cup of butter, and 1lb of elbow macs. Also, next time I will use only a cup of breadcrumbs...2 cups was a little too much. VERY tasty and oh....I added a bit of extra cheese because we are cheese freaks.
I made this for a family gathering and it merited 2nds and 3rds. I used a 16 oz box, added 1 cup each of colby and mozzarella and 1/4 cup parmesan. I subbed mustard powder for digon. Added more milk to desired consistance and only used 1/2 cup bread crumbs. It was good enough to mix and eat without baking, so I had a small bowl before the rest went into the oven. I topped it with a little more mix of shredded cheeses also. Top notch comfort food.
This is fabulous to the point I am almost speechless! I knew this would be great when I saw dijon mustard. It is my own secret weapon when I make cheesy broccoli soup from scratch at home. The mustard is really what makes this extra special. I added more dijon, salt and fresh cracked pepper and the only slight change I made was heavy cream in place of milk for a more wholesome and filling taste. I couldn't stop licking the the spoon from the cheese mixture when I was done.
Made this with a wonderful sharp white cheddar, and added an additional cup of it than the recipe called for (I like my m&c cheeeesey!). I was out of dijon so added a bit of dry ground mustard and a few shakes of Worcestershire. Took it for a potluck and received lots of love for it! Highly recommend using italian-style breadcrumbs (either that or add a bit of garlic powder/salt to the recipe). I think this is a great base recipe that you can have a lot of fun with. Thanks for sharing!
Very, very good and easy to make!! I only did two things differently. 1) sauteed about a fourth cup of chopped up yellow onion and garlic in butter and 2) I subsituted the cream cheese for sour cream. This recipe was very creamy, rich in flavor, and perfect for macaroni lovers!
This recipe was a hit for potlucks. I would have scored it a 5 star, but my kids aren't crazy about it.. but hubby loves loves loves it. The cream cheese adds a different flavor to it and you can't seem to take just one bite...you have to take 2, then 3,... very tasty. I made NO changes to the recipe as others suggested and it was fine.
Very Under-rated. I have tried several other "popular" Mac'NCheese recipes and this one by far wins my vote. Easy, cheesy and great consistency. I halved the cream cheese, upped the cheddar and added some spices to my topping. Oh yummy
MMMMMM!!!! Fabulous mac n' cheese! Simple, cravable ingredients. This dish did not last long at my house & we have all been wanting more since it dissapeared, haha. Left off the bread crumb topping. Reheats deliciously. Will definitely be in regular rotation, thanks!...Made again, only with a full 16.oz box of macaroni....I found that there is enough sauce to leave all proportions the same, only double the shredded cheese. Thick, cheesy, yummy...& feeds my family of 6 more effectively! :)
Mmm, delicious. I used about 10 oz of macaroni and 1/2 tsp dry mustard instead of dijon. I didn't use cheddar cheese, it doesn't melt well. Instead I used 1/2 velveeta and 1/2 American/jack blend and even threw a couple slices of provolone in the mix. I added a few drops of Louisiana hot sauce for flavor. Very, very rich and creamy. I didn't bother with bread crumbs.
very creamy and one of the best I have ever had. easy to make as well. I tweaked it just a bit and added some Velveeta cheese along with the cheddar. I also layered it with broccoli, it was very good. But the next time I make it I am going to add extra cheddar and Velveeta to it.
Really good- we all had seconds! I used 2 cups of sharp cheddar, 1 cup mozzarella and 8 oz cream cheese with a full pound of macaroni pasta. The proportions were just right. I only needed 1/2 cup of breadcrumbs for the topping. Don't skip the topping- the extra "crunch" made a big difference!
Absolutely delicious as is. Here are a few changes I made the second time around: I used 4 oz of cream cheese and 4 oz of sour cream and did not use butter with the topping, but simply sprinkled bread crumbs on top. They pretty much absorbed the fat from the cheese etc. during baking. Thanks for a wonderful recipe.
i took the basics and other reviews...i used a 1lb of macaroni (small shells)...2cups of yellow sharp and 2cups of meunster, also seasoned the reaux to taste with kosher salt, white pepper, powder mustard, galic powder, onion powder, and minced onion(you can use fresh)....also added just a bit more milk than calle for about 1/2 cup additional. was the best batch ive made this was one ive struggled with mastering...but this recipie was a great guide....thanks so much for sharing...my children loved it and it reheats up great...
Super Good! Really creamy my 18 month old son loved it.
I followed other people's modifications and used a whole 16 oz box of pasta, and added used a whole stick of butter (1/2 cup). There was plenty of cheese sauce to cover all of it. I also used 3/4 cup of bread crumbs instead of 1 cup, and it was plenty. With these modications it is 4 stars.
This was by far the best mac I have ever had. I followed others suggestions and added some spices, paprika, garlic powder, salt and pepper. I used med chedder and sharp and had italian bread crumbs that put a great touch on top. Under bread crumbs I put a thin layer of sharp cheese and baked extra time so it came out crispy on top! Delicious!
My wife's and daughter's favorite mac & cheese recipe. Alittle time consuming but worth it. Will stay in my recipe box for sure!
My husband said this may be the best mac n cheese he has ever had! I changed the milk to fat free half n half and changed the cream cheese to the low fat kind. This recipe is delicious!
Very cream cheesy. Not a favorite of my family
I've been using this site for years and have yet to review a recipe... until now. I've been trying different recipes and variations trying to make the perfect mac & cheese and I think this is it. I made it for my boyfriend last night and said that this batch was the best he's ever had, even better than HIS mothers! Now that's the ultimate compliment if you ask me! Absolutely delicious!
Loved this! Used buttermilk instead of regular milk and wheat thins instead of bread.
I can't wait to dig in to this! I am rating just on the taste I had before putting it in the oven. Here are the changes I made: I used a full box of macaroni, added about 1/3 cup or so of fresh grated parmesan, about 1/2 cup or so (I never measure additions) of shredded mozzarella, 1 3/4 cups skim milk and 1/4 cup light cream and used 1 1/2 tsp regular yellow mustard and 1/2 tsp sweet hot mustard (Inglehoffer) because that's what I had. I also used 1 tsp dried parsley instead of fresh. I melted the butter then mixed with the bread crumbs and parsley. Lots of changes but I think this is a great recipe that you can be flexible with...
This is a fantastic recipe! The only reason I gave 4 stars is that I made slight changes. There is FAR too much sauce for only 7 ounces of macaroni; I used a whole pound and still had at least a half cup of extra sauce! I shredded a block of extra sharp cheddar, probably closer to 2.5-3 cups for more flavor. Love this recipe! Will absolutely make again.
I'm from the south so I know good mac and cheese. I will say this IS NOT a greasy heavy dish, but rather a rich almost "gourmet" version. I made this with thanksgiving last year for my in-laws from California and they absolutely loved it and I will be making it again this year! Instead of bread crumbs I used crushed Ritz Crackers and you need to use fresh parsley!
very good, other than adding some extra seasoning such as smoked paprika and hickory salt, i didn't really change a thing...very creamy and gooey...they way mac & cheese should be
I made a few changes to this recipe. Instead of regular cheddar, I used white sharp cheddar and instead of bread crumbs used ritz crackers. I also added a little bit more salt and pepper. It came out fabulous. I think I will keep this one going.
This is a great recipe and it's a HUGE hit every time I make it! I did make the following alterations: Used 1/2 c of heavy cream with 1 3/4 c of the milk; halved the amount of cream cheese and put in 4 oz of sour cream; doubled the amount of macaroni; doubled the amount of cheese and used sharp cheddar cheese along 8 oz of "Mexican" cheese (prepackaged by Kraft); halved the amount of breadcrumbs. I was amazed at how easy and quick it was to make. And it reheats well in the microwave!
I have made this 2 or 3 times and it is always good. The last time I made it I did not have enough milk so I used Carnation Evaporated milk and everyone Raved! So I will stick with the evaporated milk version from now on. Thanks for such a great and easy recipe.
Loved this! I hardly ever alter a recipe the first time (I like to try it as written once) but this time I read reviews and used 1 lb of pasta. It was perfect! Our guests loved this dish. Will make again for sure!
The best Mac n Cheese I have ever ate!
I was looking for a recipe like my Moms...shocked when I saw cream cheese (ugh) so I substitued velveeta and also used 1/2 cup heavy cream and 1 1/2 cups milk and also used panko-much lighter, not salty and great crispy topping. Will do as others said next time and add more xtra sharp cheddar and maybe some mozzarella and dash hot sauce! Hubby loved it!
Good base recipe for a yummy mac & cheese. I changed things up a bit, and am VERY SATISFIED with the outcome. I halved the cream cheese, and added much more grated cheese... sharp cheddar, mild cheddar and parmesan. I eased up on the dijon a bit and added more fresh cracked black pepper. I didn't have bread crumbs, so I used Ritz like another reviewer suggested. & finally I melted some fresh garlic in my butter as the final drizzle... garlic can really bring something from bland to wow. Scrumptious.
Pretty good, I did not have enough cream cheese so I reduced by about 3 ounces. Extremely creamy. Reduced cheddar and used some white cheddar .
This was perfect! Best mac and cheese I've ever made! I added a couple of slices of velveeta cheese along with the cheddar. Instead of cream cheese I used a cup of half and half and 1 1/2 cups of 2% milk (instead of 2 cups of milk). I used Italian breadcrumbs. It already had parsley in the mixture. Was fabulous..kids and hubby loved it!
7 ounces of macaroni is not sufficient for the amount of sauce this recipe makes, nor is it enough for 6 servings. Conversely, I found the 8 ounces of cream cheese to be twice as much as is really necessary, as well the crumb topping, which could be reduced by at least a third. I would add a few tablespoons of parmesan cheese and a sprinkle of real bacon bits to the topping. Flavor was subtle, texture of the sauce was pleasantly creamy. Flaws notwithstanding, we enjoyed this overall. Thank you.
This was a nice recipe. I used more macaroni than the recommended in the recipe and my bake came out too dry. I would be tempted to add more cheese like others suggest but not mozzerella because that particular cheese is very stringy. Perhaps more milk or half-n-half will make it creamier next time.
Very Easy and Yummy!
Best mac 'n' cheese EVER. Hands down. My husband loves it, the kids can't get enough. I usually make it without the topping though, because I haven't had much luck making it the correct consistency and to be honest, it just seems to take away from the deliciousness of the macaroni itself! It's so easy and quick, too :)
I used 3 1/2 cups shredded sharp cheddar, and used only half the cream-cheese (add a drizzle more of milk). I'm not really a fan of breadcrumbs, but my bf loves the topping. So, I spread breadcrumbs (already toasted, from the store) on a baking sheet, drizzle melted butter (or olive oil) over them and bake in preheated oven for less than 4 minutes. Makes them extra crispy without that mealy texture.
My new go-to recipe for mac n cheese! The ultimate comfort food. My modifications: I shredded a 1 lb. wheel of aged white cheddar; I used all but a couple of handfuls in the dish and reserved the rest to sprinkle on top before baking. Completely omitted the breadcrumb mixture. Used 12 oz. of small shell pasta, and given the amount of sauce the recipe makes feel I could've used the whole box. Added about 6 oz. of whipped cream cheese. Gave the béchamel sauce a few healthy shakes of Tabasco (my son said he would've liked this better without the Tabasco sauce, but I felt the recipe would've been bland otherwise.) 20 full minutes in the oven was needed to make it bubbly and golden brown on top.
Delicious! The only thing I did differently was add about 50% more pasta to the macaroni and cheese (otherwise it was about 70% cheese sauce). But it had a wonderful flavor to it. Will most certainly be returning to this recipe in the future.
Very easy to make, but even with the addition of onion and sharp cheddar, I thought it was just a wee bit on the bland side.
I followed some of the suggestions and it turned out super yummy. Everyone loved it
too much mustard flavor
very cheezy luv it can you akso do it with diffrent cheezes
We changed this up just a little and it was delicious: 1.) Followed the idea of not putting in 2 cups of milk, but rather 1 3/4 cups of milk and 1/4 cup of heavy cream. 2.) Once we added the macaroni and cheese, we added a teaspoon of truffle oil. 3.) For toppings, we mixed French's Fried Onions, breadcrumbs and fresh chopped parsley - shook in the French's can - and placed on top. Think for next time, we will add small bacon pieces but still delicious!!!
This is the best macaroni and cheese that I have ever had, plus my kids LOVE it!
Excellent, thank you! I used whole milk and reduced fat cream cheese (contradictory I know, but all I had on hand), and it turned out fabulous. I also chopped up a little ham I had in the freezer and mixed that in with it. I did use a whole box of the macaroni (12 oz?) so that we'd have leftovers for lunch--there was more than enough cheese sauce. Super creamy and not gritty like my old recipe. I liked the bread crumb topping, some posters didn't--although I used Panko bread crumbs (the Japanese style that are a little lighter than progresso style bread crumbs) and they were perfectly browned & crispy. This is a favorite! My 3 year old said, "Dad, don't take those leftovers to work, I liked this dinner and I want to eat it tomorrow". Bravo!
Wonderful recipe that I've been using/had for years. My kids love it! I do leave out the bread crumbs, butter, and parsley the last times I've made it but I've also tried it with and it's good, too.
My husband loved this..maybe because he helped make it! We both give this 4 stars because we feel that maybe there was just a tad too much cream cheese in it. Like the cream cheese over-powered the flavor of the other cheese. Husband says that for next time, he would perhaps toss in some grated parmesan cheese into the bread crumb mixture. Thanks for sharing this recipe..we will be making this again!!
I liked this a lot. It was easy to make and tasty. The cream cheese gave it a creamy taste my hubby couldn't put his finger on (I didn't tell him, since he doesn't like cream cheese) Next time I will probably reduce the amount of breadcrumbs,though. It seemed a little excessive...
Super fattening, not something you would want to eat all the time but dang this is good stuff. Made a batch and we ate it for 2 days its awesome reheated too. Cream cheese just adds a delicious richness to anything that it is in! yum!
My best friend and I have always loved macaroni and cheese. I made this one day when she came over for lunch and we both though it was delicious. A perfect variation without being too rich. I did use less bread crumbs and extra cheddar but this has become one of our favorites!
If I could give this dish 4 and 1/2 stars, I would. It is the creamiest mac and cheese I have ever made. (The only better version I have had is my mother's.) I did reduce the cream cheese a lot. I put in only 1/4 of the 8 oz. package. Also, I subsituted 8 oz of processed cheese food for the cheddar, cut the salt by half, and left out the dijon. The dish ended up way too saucy even for me. I could have doubled the macaroni and it would have been perfect. Still, this is an excellent version of the comfort classic mac and cheese.
My favorite thing to make is Macaroni and Cheese, I have tried probably 20 different recipes and I ended my search with this one, it is the best recipe! My family loves it, I usually have to make a double batch so there are leftovers for lunch the next day. My 18 month old eats it up. The only thing I do differently is I use a pound of pasta, add bacon and top it off with Parmesan cheese instead of the bread crumb mixture, it's a hit every time!
This came out beautifully creamy. Unfortunately, it had no flavor - and I even used sharp cheddar cheese. The only thing I could taste was the dijon mustard, which wasn't particularly good. I don't know what I would do to get a "cheesier" flavor. I think I'll try a different recipe next time.
Delicious comfort food! Creamy, tangy (due to the mix of cheddar and cream cheese) and flavorful. BOTH the adults AND the kids liked this which is always a challenge to find foods that the entire household agrees on. I'm not sure why some of the reviewers commented that the recipe is bland. I would say it is far from bland and far from ordinary mac 'n cheese. I mixed panko crumbs with a little melted butter for an added CRUNCH.
Generic mac & cheese. Used 4 cups cheese as recommended by other reviewers and I am glad that I did. It was a lot of cheese for the amount of pasta, but that did make it a mound of cheezy goodness. I also skipped the breadcrumb topping and didn't miss it. Good and simple, but generic. As such, it isn't a keeper for me. But if that's what you are looking for, I would definitely try this.
As is, it needed more flavor, but overall loved the consitency. I will have to read other reviewers suggestion for more flavor, maybe a little shallot or something.
I'm a complete beginner when it comes to cooking, I have had many 'oops' in the kitchen (melting noodles) but this recipe was so easy and taste amazing! I made it for my parents who work night shift and they loved it after it was reheated!
This recipe is yummy! I made it for my son's 7 y.o. football team's end of the season party and they all gave it a thumbs up! The parents loved it too! The only thing I changed was I used equal parts of milk and half and half which made it richer. I also added some fresh parmesan cheese on top mixed in with the bread crumbs. I have been trying to find a great homeade mac and cheese recipe and I am using this one again for Thanksgiving tomorrow! It heats up well for leftovers too! Can't wait!
A great start! We prefer our mac & cheese with some kick, so I added about 1/2 t. chipotle pepper and a generous amount of Frank's Hot Sauce. The consistency is good, and the recipe is easy, so it's likely to remain our starting point for mac & cheese.
Followed recipe as stated, except doubled the macaroni and butter as suggested by another reviewer. Don't listen to the people saying to reduce the cream cheese! It is not overpowering at all and is needed! Soooo good!
As others have said, the cream cheese is a very dominate flavor and feel in this recipe. I love cream cheese but I would use less next time. I didn't find this to be very 'saucy' which is what I was hoping for, instead it was very thick, you could really slice into the macaroni and cheese and have it hold its shape - I think the cream cheese helped this to happen. Would make again with some modifications.
I went with other reviewers and doubled the pasta. I used elbow noodles and it cooked up to a large casserole size, more than enough for just the two of us. Instead of an appetizer, it became the main dish. I omitted the breadcrumb topping because I don't like it. I followed the recipe exactly other than that. I didn't think the cream cheese was overpowering- the mustard was. But it's probably a preference thing since I didn't grow up on it having mustard in it. Next time I might only put in 1 tsp of Dijon. I added a few dashes of hotsauce which you don't taste over the cheese. I also added extra pepper. Oh, the sauce is a lot, I'd only use half the sauce with the amount of pasta it made, or double the pasta but keep the sauce the same.
I use this recipe sort of as a guide to making a stovetop mac & cheese. I double the pasta, omit the flour & only use 1/4 the amount of cream cheese. I only pop it into the oven for a few minutes to get a bit of browning on the top. My family isn't excited about fully baked mac & cheese so this is my compromise.
I wanted to see what cream cheese would be like in mac & cheese, but it's not for me. I will use a different recipe next time. EDIT: Tried it again the next day, and it seemed to taste better. So I suggest making it the day before you eat it, and just re-heat! My toddler gobbles it up, so I might make it again just to have something on hand for her ;)
This was a good recipe, I thought the cream cheese added a nice flavor. I also used all low fat versions of the ingredients and it turned out great.
I made this for a family get together and all the mac and cheese love LOVED IT. I used extra sharp cheddar and 8 oz of macaroni instead of 7oz. I topped it with crushed saltines with the butter and a little paprika. I put the dish together the day before, storing it in the fridge, then baked it 1 hr and a half at 350, since it was cold.
OK, was disappointed in this because it was dry to me. I was asked to bring a side dish to a party (something the kids would like). There was very little eaten of it.
So, this is actually the first time I've reviewed a recipe, but I felt it was very necessary. I doubled the recipe, doubling everything except for the cream cheese (which I kept 8oz). I also added a cup of an Italian cheese blend to make up for the cream cheese. The amount of bread crumbs was a bit overwhelming. Next time I would either cut that in half, or even a 1/4 of what the recipe calls for. Other than that, it was ridiculously amazing and very easy. Next time, I'm going to add either bacon or ham to the mix :)
This recipe is really delicious. After hearing some people saying it was bland I cut the cream cheese amount in half and added 3-1oz slices of pepper jack cheese in addition to the sharp Cheddar. This kicked it up a notch and still had a very light creamy texture...Fantastic recipe! I've made homemade mac and cheese before and never had this great result. Thanks for a delicious recipe. It's a keeper.
I'm not sure if it was the cream cheese or the dijon that made this taste just a bit off.
Thought this was good, realized after purchasing ingredients that I wanted to make a bigger recipe, so ended up using about a half cup less of cheddar since I didn't buy enough, and adding about 4 slices of American cheese to make up a bit of the difference. Also used Panko breadcrumbs instead for topping....just really like the airy crispiness of those. It ended up being a very rich but delicious meal!
AWESOME and so easy, too. I left out the dijon mustard and put bacon bits and cheese on top instead of breadcrumbs.
Awesome! Husband said best ever. Minimal changes though. Used 14 oz macaroni and did not double any other ingrediants. Instead of 2c. of milk I used 1c. cream 1c. skim. Used 1 block of chedder and shredded myself, will probably use 1-1/2 next time. For the bread crumbs I just toasted 4 pieces of bread and used my food processor to grind them up and then I mixed some parm in it. Need the the large pyrex dish instead of the small. Soo good!